Roasted Poblano Beef Stew

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

5 poblano peppers

1 boneless beef chuck roast (2.5 to 3 pounds), cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

32 ounces beef broth

1 14.5-ounce can of diced tomatoes (I used Hunts Fire Roasted with garlic)

1/3 cup minced fresh cilantro

2 teaspoons Worcestershire Sauce

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/2 teaspoon freshly ground black pepper

2 large potatoes, peeled and cut into 1-inch cubes

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